Hello, friends! This year, my mother planted too many beans at the dacha, but they turned out great. I began to rack my brains about what to do with this goodness? The answer came by itself - canning. We prepared beans in tomato sauce for the winter. We rolled up so many cans, there will definitely be enough until spring :)

Beans are a natural source of protein. The preparation is very tasty and nutritious, perfect in cold weather when the body needs energy. Can be eaten both cold and hot, served as a side dish for meat.

Mom adds the preparation to borscht or prepare salads. You can add it in the English manner. Any bean is suitable for marinating in tomato paste: white, red, cauliflower, asparagus or green beans. For simplicity, you can also cook in a slow cooker.

Recipe for red beans in tomato sauce for the winter

This method is my favorite, as it requires a minimum of effort and time, and the result is finger-licking. The beans become soft and are perfectly soaked in the spicy sauce. The vinegar is practically not noticeable. The recipe is also suitable for diabetics, because... contains no sugar.

Required ingredients:

• 500 g red beans;
• 4 tbsp. tomato paste;
• 3 tsp vinegar 9%;
• salt - to taste.

Step-by-step cooking instructions:

1. Rinse the beans and cover with water. Leave it overnight until it swells well and becomes softer.

2. In the morning, drain the water and rinse the beans again. Transfer them to the pan, pour water again 1-2 cm above the legumes. Bring to a boil.

3. Add salt to taste and tomato paste, mix well. Check the beans periodically for doneness; on average, they cook for 35 minutes.

Important: to preserve the workpiece, sterilize the jars and lids. You can use small half-liter jars.

4. Place the product in jars up to their shoulders and add a teaspoon of vinegar to each jar.

5. Roll up the containers, turn them upside down and wrap them in a thick towel to cool completely. With this amount of products you will get 3 half-liter jars.

If everything is done correctly, then canned beans will help you out for a long time when you are too lazy to prepare side dishes. By the way, I added this preparation to the soup, it turns out really unusual. Bon appetit!

Beans in tomato sauce for the winter, stewed with onions and carrots

This method is suitable for those who want to make the most delicious marinade and are not afraid to get confused. The sauce gives the beans a bright and rich taste; they turn out a little spicy, salty, and very aromatic. What you need at any time of the year!

You will need the following ingredients:

• 500 g white beans;
• 500 g carrots;
• 500 g onions;
• 750 g bell pepper;
• 250 g tomato paste 30%;
• 1 liter of water;
• 200 ml vegetable oil;
• 0.5 cups sugar;
• 1.5 tbsp. salt;
• 1 tsp citric acid;
• 2 tsp coriander;
• 1-2 tsp. black pepper.

Cooking in stages:

1. Pour water over the dry beans and leave them to soak for about 12 hours.

2. Drain and rinse the beans. Place the beans in a saucepan, add water, and boil until tender. Don't forget to skim off the foam.

3. Cut the onion and bell pepper into medium-sized pieces. Grate the carrots on a coarse grater.

4. When the beans are cooked, add the chopped vegetables. Mix everything well and add tomato paste and 1 liter of water to the pan. Stir again.

5. Then add sugar, salt and vegetable oil. Stir. The dish is simmered on low heat for about 40-45 minutes.

6. 5 minutes before the end of cooking, add citric acid, black pepper and coriander.

Be sure to taste the sauce at this point. If sour, add more sugar.

7. Place the hot product in sterile jars and close them (the lids also need to be sterilized).

Can you imagine what an amazing aroma this dish has with such an abundance of ingredients!

Canned beans in tomato with vegetables as in the store - recipe without sterilization

The method is suitable for those who do not like vinegar and citric acid. Make more jars - then you can thank yourself when you return home tired and want a quick and tasty meal. The big plus of the recipe is that it does not require tomato paste, the dish turns out even more natural.

You will need:

• 2 cups beans;
• 1.5 kg of ripe tomatoes;
• 200 g onion;
• 200 g sweet red pepper;
• 200 g carrots;
• 80 ml sunflower oil;
• 1 tbsp. salt (with a lump);
• 3 tbsp. Sahara.

Cooking steps:

1. Soak the beans overnight. The next day, cook it for 30 minutes over low heat until half cooked.

2. Cut the tomatoes into large pieces and grind in a meat grinder.

3. Pour the tomatoes into the pan. Add butter, salt and sugar. Mix well.

4. Bring the tomatoes in a saucepan to a boil over medium heat.

5. Grate the carrots using a coarse grater. Cut the sweet pepper into thin rings. Cut the onion into half rings and add it to the pepper.

6. When the tomatoes boil, add the grated carrots to the pan. Mix well. Once it boils, simmer for 10 minutes over medium heat.

7. Add the onion and pepper and simmer for 5 minutes from the moment it boils.

8. Add beans, mix well. Cook over low heat for 20 minutes from the next boil.

Taste the beans periodically; different varieties cook differently.

9. Transfer the hot product into half-liter jars and seal them immediately. Turn the jars upside down, wrap them in a warm blanket and leave to cool.

The recipe should yield 2.5 liters of canned beans. Very good result! Just the thing for a large family with a good appetite :)

Beans in tomato sauce are a very satisfying and healthy dish. It can be a wonderful addition to a side dish, but it can also act as a self-propelled dish. In addition to its usefulness, the legume plant harmonizes well with various products. Modern cooking offers a huge number of recipes for legume products with vegetables, meat and seafood.

Favorite bean recipes with sauce

Then combine the vegetables with the main ingredient and simmer everything together for another 30 minutes. The readiness of legumes is determined by the softness of the finished product. Lastly, add the paste and any spices. You can add various seasonings for vegetables.

Beans with tomato paste and vegetables can be served either warm or cold.

Mushroom hat

White beans in tomato sauce and its recipe with mushrooms are extremely popular. A hearty and low-calorie dish will replace dinner, become an alternative to meat products and is suitable for consumption during Lent.

Ingredients:

To prepare this treat, you need to soak the beans in water for at least 3 hours. Then add fresh water and put on fire. The cooking process takes about 2 hours. There is no need to pour out the broth from the beans, it will still come in handy. Wash and chop the vegetables. Cut the onion into small cubes, carrots into strips or grate on a coarse grater. Wash the mushrooms and cut into thin slices. Pour oil into a heated frying pan and fry all the chopped vegetables.

When the onions, mushrooms and carrots are ready, add beans, tomato paste and spices. Simmer everything together for about 3 minutes and pour in the broth from the bean product (200 ml of liquid is enough, the beans should not be completely covered with broth). Leave on the heat for another 15 minutes. To get a complete dish, you need to let it brew for about 20 minutes.

Cooking beans in sauce using these recipes is pleasant and easy, and the result will be stunning.

This recipe comes from Georgia, Armenia and Azerbaijan. Initially, only green beans were used in the preparation, but now the recipe has been improved and the green beans have been replaced with regular white beans.

Making lobio at home is not difficult; you will need the most common products.

Ingredients:

Sort the legumes and soak in water for at least 4 hours. Then boil them, this usually takes 90 minutes. Chop the garlic cloves and herbs. Pour oil into a frying pan, pour in the tomato sauce and stir-fry for 2 minutes. Add spices and legumes and simmer for another 5-10 minutes. This is the entire recipe for preparing a Georgian dish.

Cooking meat dishes

It has become popular to combine various types of meat with vegetables. In addition to popularity, such dishes are very flavorful and nutritious. Beef, pork or veal with tomato sauce and green beans is suitable for a hearty family dinner. In fact, the recipes are very easy to prepare, and for those who are watching their figure, this is a good diet.

Expensive and luxurious dish. It will decorate any celebration well, since the combination of legumes and meat cannot always be found on the festive table. Any type of meat is suitable for this recipe, the main thing is to choose fresh products.

Ingredients:

Soak beans in cold water overnight. Cut the meat into small pieces and fry in a heated frying pan with oil. The beef should be brown and crusty. Add finely chopped onion and grated carrots to the meat. Fry all ingredients until soft. Place beans on top of the meat and vegetables, add water and simmer covered for 50 minutes. Lastly, pour in the tomato juice and spices and simmer for another 50 minutes. Meat with vegetables in sauce is ready.

Pork in tomato juice

Quite a common and everyday dish. Pork can be replaced with any meat product or even fish. You can experiment with green beans, as it’s hard to spoil its magical taste.

Beans belong to the legume family. There are several types of this crop. Previously in Rus' it was called “royal pods”. It is grown and prepared all over the world, because every cuisine in the world is famous for its special cooking methods.

More often it serves as a side dish. It does not need to be consumed raw, so it is boiled, fried, stewed, canned, and made into various soups. Also, many people use it as a component in various dishes. It is able to retain a high protein content even in canned form, and therefore it can easily act as a meat substitute. In addition to protein, it contains a lot of iron, calcium and magnesium. And the fat content is low.

Beans in tomato sauce: a simple recipe

First, the beans need to be properly prepared. To do this, you need to fill it with cold water in the evening. In the morning, drain the water and rinse it. You need to cook until done.

While it's cooking, let's make the sauce. Fry the onion. Add tomato paste to onions. Next add herbs, pepper and salt. Cook the sauce until thick. Add finely chopped garlic to the beans. Mix thoroughly and simmer for 3 minutes.

It is advisable to serve hot.

Red bean stew in tomato sauce

In terms of their benefits, red beans are superior to white ones. It contains a large amount of antioxidants. And it is called the food of youth. There is even a certain consumption rate, which is three glasses per week. You can make dishes, for example, 2-3 times a week. This will be enough for the body.

It is important to remember - you need to soak it in cold water. In its raw form, it contains toxins that are dangerous to the body. And after such processing, dangerous substances are removed, and its beneficial properties are revealed.

Required ingredients:

• Red beans – 400 grams;
• 2 onions;
• 2 carrots;
• Tomato paste – 2 tablespoons;
• Vegetable oil;
• Fresh green onions;
• Salt and pepper to your taste;
• Greens (such as parsley or dill).

Cooking time is 60 minutes, and the beans must be soaked for at least eight hours.

It will be an excellent choice for dietary nutrition, because it is very healthy and contains few calories - 292 kilocalories per 100 grams.

You need to soak red beans in water. Leave for eight hours. Drain the old water and pour in new water. Cook for 30 minutes.

At this time, finely chop the onion, green onion, and grate the carrots. Fry onions and carrots. Add green onions. Stir and simmer for another 3 minutes. Add tomato paste and a small amount of water to the stewed vegetables. Continue to simmer.

Place the boiled beans in a frying pan. Stir and add water to cover the beans. Next add pepper and salt and stir. Cover with a lid. Simmer for 20 minutes. Sprinkle with parsley and dill.

Baked beans in tomato sauce

You can also prepare it baked with tomato sauce.

For this dish you will need:

• Half a kilogram of beans;
• Tomatoes in their own juice - 400 grams;
• 1 onion;
• Vegetable oil;
• Sea salt;
• Greens according to taste preferences.

The dish is prepared in 30 minutes. It is also excellent for dietary nutrition; it contains 90 kilocalories.

Soak the beans in cold water overnight. In the morning, change the water and cook until tender. At the very end of cooking, add salt.

Cut the onion and fry it. Peel the tomatoes and chop them finely. Add them to the onion and mix. We bring it to readiness.

Prepare the dish for baking. Place beans and sauce on it. Mix and place in an oven preheated to 250 degrees. The dish will be ready in 15 minutes. Serve hot. Sprinkle the dish with herbs.

- a good recipe for home and picnic.

How to deliciously cook a kefir pie with jam in a slow cooker, interesting and simple recipes that you will definitely like.

Do you know how to cook chicken pie from puff pastry correctly and tasty? Read the recipe.

Spicy beans with vegetables and tomatoes

For lovers of spicy food, you can offer a recipe with the addition of red hot pepper when cooking. The end result is tasty, healthy and piquant. You will need the following products:

• White dry beans - 1 cup;
• Small sized zucchini;
• 1 carrot;
• 1 small onion;
• 3 tomatoes;
• Vegetable oil;
• Red hot pepper;
• Salt to taste.

Cooking time is about an hour. For those who adhere to the diet, it contains 120 kilocalories.

Soak the beans in cold water for 8 hours. Rinse and place in a saucepan with cold water. Cook for 40 minutes. No need to add salt.

Three carrots on a grater. Finely chop the onion. Fry onions and carrots in a deep frying pan. Add boiled beans to fried vegetables. Pour in half a glass of water that remains from the beans. We clean the zucchini and cut it into cubes. Add it to the beans. Salt, add pepper. Stir and leave to simmer covered.

Peel 2 tomatoes. Leave the third tomato with its peel. It’s easier to peel them this way: first put them in hot water and then in cold water. Then you need to pick up the peel with a knife and it will come away from the pulp perfectly. All tomatoes need to be chopped and placed in a frying pan. Stir and simmer for 7 minutes. Sprinkle legumes and vegetables with your favorite herbs.

How to cook green beans in tomato sauce

This dish can be made as a side dish. Those who are on a diet can eat it as an independent dish. Due to the protein that is contained in large quantities in legumes, the feeling of fullness will be present for quite a long time.

The following ingredients are needed for the dish:

• Green beans - 200 grams;
• Tomato paste or fresh tomatoes (3 spoons or 3 pieces, respectively);
• Garlic - 3 cloves;
• Dry oregano - 0.5 tbsp. spoons;
• Black pepper
• Salt to your taste

It will take 30 minutes to prepare. The calorie content of such food is not high per 100 grams - 112 kilocalories.

Boil the beans for 10 minutes. The water must be salted. When ready, fill with cold water. The water needs to be cold to keep the beans bright and crispy.

Once the beans are cooking, make the sauce. Peel the tomatoes and chop finely. They should become like puree. Chop the garlic finely. Mix tomatoes, oregano, pepper, salt and garlic. Simmer for 15 minutes. This should be done over low heat and stirring.

Pods that are already cooked need to be cleaned. To do this, cut off the ends. The pods can be cut into rectangular shapes or left whole. Add beans to the thick sauce that is already ready. Mix everything and leave to simmer for a couple of minutes.

When the dish is ready, sprinkle it with the herbs you like best.

When choosing beans in a store, pay attention to their appearance. The grains must be smooth, without any damage and not spoiled by pests. The beans should not be stuck together; if you notice this, it means the seal of the package has been broken. Check the packaging for integrity. Smell it, there should be no foreign odors. When you don’t like something, it’s better to refuse the purchase, because it obviously won’t make a good dish.

When you get home, carefully inspect the already opened package again. If there are any damaged beans, feel free to throw them away.

Store legumes in a container that closes tightly. To keep insects away, place unpeeled garlic cloves in the bottom of a storage container.

Store in dark and dry places. Beans can be placed in the refrigerator, but on the lower shelves, where it is cool. Dry grains can be stored for 12 to 16 months.

Add salt only at the end of the cooking process. This is necessary so that the beans are soft, but with salt added immediately, they will remain hard.

The variety of preparations for this crop is very large. Try it and enjoy the beneficial properties and taste!

Beans in tomato sauce are a tasty, satisfying dish that will complement your meal and make it healthier. Can be served immediately as a hot dish, on its own, or as an addition to lunch or dinner. Beans prepared in this way can be used to cook borscht or various soups. If you add basil or other herbs to it, the food will not only be tender and pleasant to the taste, but also aromatic.

You can stew both white and red beans; in the first recipe we will show you how to stew white beans. There is practically no difference in preparation, but the red one will have to simmer a little longer.

Easy

Ingredients

• dry white beans - 200 g;
• carrots - 200 g;
• onion - 200 g;
• vegetable oil - 30 g;
• tomato paste - 4 tbsp. l.;
• water - 250 ml;
• salt - 2 tsp;
• sugar - 4-5 tsp;
• ground cloves - 0.25 tsp;
• ground cinnamon - 0.25 tsp;
• ground black pepper - 0.25 tsp;
• dill - to taste.

Preparation

Rinse the beans in running water. If you want it to boil faster, you can soak it in cool water overnight to plump it up. Pour fresh cold water and place on the stove. Cook until the beans are soft. During cooking, add cold water if the liquid has evaporated. After the beans are cooked, place them in a colander to drain the water and allow the beans to cool.

Make the gravy in a separate saucepan. To do this, fill it with 250 ml of hot water and add the specified amount of tomato paste. If you don't have pasta, you can add sauce (store-bought or homemade). Place on the fire, stir and let it boil.

Now add all the necessary spices and herbs, as well as a little sugar. In addition to salt and crushed pepper, it is advisable to add ground cloves and cinnamon. Stir again, let it boil and remove from heat.

Peel and rinse the onion. Cut into medium or small cubes. Place a frying pan or saucepan on the stove. Heat some vegetable oil and let it warm up. Add the prepared onion and fry until golden brown.

Peel and rinse the carrots. Use a grater or knife. Cut the root vegetable into thin strips. Add the onions to the pan and continue to cook over moderate heat until soft.

Add the boiled beans to the fried vegetables and stir. Simmer over low heat, covered, occasionally adding boiling water if necessary, for 5-7 minutes.

Pour the tomato sauce over the rest of the ingredients, season with your favorite spices and simmer with the lid closed for 15-20 minutes. Stir occasionally and add hot water.

Turn off the heat when all ingredients are soft.

White beans with tomato paste served with chopped herbs. The hot dish can be served immediately.

Stewed beans with vegetables in tomato

Hand-made tomato sauce is much tastier and more aromatic than store-bought. However, the latter also occurs. Beans stewed according to our recipe can be used as a sauce for pasta, noodles or boiled cereal. And if you grind the finished dish into puree with an immersion blender or rub it through a sieve, add a glass of chicken broth and bring to a boil, you will get a full-fledged puree-shaped soup!

Ingredients:

• dry beans - 1 tbsp.;
• carrots – 1 pc.;
• onion – 1 pc.;
• celery stalks – 100 g;
• ripe tomato – 1 pc.;
• young parsley - 2 sprigs;
• vegetable oil – 3 tbsp. l.;
• salt and spices - to taste.

1. Take red, white or variegated beans - there is no difference. This recipe works with either option. Rinse it and soak it in cool water for a couple of hours. Then rinse again and set to cook. After boiling over low heat with the lid almost closed. If you have a pressure cooker on hand, use it - this will make cooking go faster.
2. In the meantime, prepare the vegetables. Peel and rinse onions, carrots, celery stalks and tomatoes. Wash the greens. Root celery is also suitable for cooking, then the dish will become even more satisfying, but this addition will not add calories to it.
3. Cut the carrots into thin strips and fry in a frying pan in oil until the color changes.
4. Cut the onion, celery and tomato into pieces and puree in a blender. The result was a preparation for tomato sauce. Add it to the golden carrots in the pan. For the sauce, choose only red and fleshy tomatoes, so the sauce will be thicker. But, if you have, for example, orange or yellow tomatoes, 2-3 tbsp will save the situation. l. ketchup or paste.
5. Stir and sprinkle with salt and any spices to taste. You can use special seasoning mixtures for legumes. Usually this is oregano or lemon balm, ground white or red pepper, coriander, capers or saffron, ground cloves or cinnamon. Choose what you like.
6. Simmer the sauce for about 10 minutes over low heat with the lid half closed. Then add the unwashed but soft cooked beans.
7. Simmer for another quarter of an hour and then remove from heat.
8. Before serving, sprinkle beans with vegetables in tomato sauce with finely chopped herbs.

Red beans with mushrooms and vegetables in tomato sauce

Have you already tried the previous two recipes in your kitchen, but want something new? The dish is prepared quickly and the taste is original. You can use any mushrooms for the dish that you have on hand - wild mushrooms or champignons, fresh, frozen or dried.

Ingredients:

• dry red beans – 200 g;
• red tomatoes – 2 pcs.;
• onion – 1 pc.;
• champignons – 150 g;
• eggplant – 1 pc.;
• salted pork lard – 100 g;
• parsley or cilantro - 2-3 sprigs;
• salt and seasonings - to taste.

1. Take care to prepare the beans in advance. This ingredient is time consuming, so soak the beans overnight in cool water. Keep in mind, they will swell well. Therefore, choose a slightly larger container.
2. The next morning, rinse the grains and set them to boil.
3. At this time, work on other components of the dish. In particular eggplants. Wash them and cut off the dark skin. Chop the fruit finely and add salted water in a bowl. After a quarter of an hour, squeeze out the pieces.
4. After initial processing, cut the onions and tomatoes into cubes.
5. Champignons do not require special preparation; wash them and cut into slices.
6. Grind half the lard and throw it into a hot frying pan. Place onions, tomatoes and eggplants with mushrooms there. Close the lid and let it simmer a little.
7. When the vegetable and mushroom juice has boiled away, add the already soft boiled beans. Salt and add seasonings. Stir and simmer for about a quarter of an hour.
8. Rinse the greens and finely chop them, serve the dish with them. Bon appetit!

Cooking tips

• If you use canned beans instead of dry beans for recipes, the dish will be prepared in no time! Stew all the selected vegetables and add beans (without brine), stir and in a couple of minutes the dish is completely ready.
• Use fresh, frozen or dried tomatoes for the sauce.
• To make the dish more filling, add boiled or fried meat in pieces. Another option is smoked and boiled products - slices of carbonate, brisket or even hunting sausages!

Beans in tomato sauce are a healthy dish, low in calories and high in protein. Can be prepared as a snack or prepared for the winter.

Bean dishes in tomato are very famous delicacies. A huge number of canned beans are sold in stores, and a good part of them are prepared in tomato sauce. But it’s very difficult to find really tasty beans in tomato on store shelves, so I’ll teach you how to cook beans yourself.

• beans - 1 cup
• onion - onion - 1 large piece
• carrots - 2 pcs.
• bell pepper - 1 piece
• garlic - 4 cloves
• tomato paste - 2 tbsp
• spices are my favorite, I have basil, thyme and ginger
• vegetable oil
• sea ​​salt
• black pepper

Cooking beans in tomato sauce needs to be thought out in advance, because the beans need to be soaked in purified water in advance in proportions of 1 to 2.5 overnight.

Before cooking, drain the water and cook in boiling salted water, adding a couple of cloves of garlic, for 50 minutes until soft. Drain the broth again, but into a separate container. And put it aside.

We clean all the vegetables. Finely chop the onions and garlic, and grate the carrots on a coarse grater. We clean the bell pepper and cut it finely too. Place a frying pan over medium-high heat, pour a little oil into it and add onions, garlic and carrots. Stir and fry, stirring occasionally, for 5 minutes. Add bell pepper, stir and fry for another 5 minutes. Beans and vegetables in tomato sauce go perfectly!

Pour the bean broth into the vegetables, add tomato paste, salt, pepper and your favorite spices to taste. I added basil, thyme and ginger. Stir and simmer over low heat for another 5 minutes. Tomato sauce made from tomato paste and broth is very rich and nutritious.

Add the beans to the pan, stir and simmer for another 3 minutes so that the beans and tomato sauce are saturated with each other’s aromas and flavors. The recipe for cooking beans in tomato sauce has come to an end, turn off the heat.

Place the beans in tomato sauce on plates and serve!

Recipe 2: homemade beans in tomato sauce (with photo)

Homemade beans in tomato cannot be compared with store-bought cans. And preparing it couldn’t be easier. You can eat it warm or cold, as a side dish or as an independent dish.

• Boiled beans - 3 cups (dry about 350 g)
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomato paste - 2 full tbsp. l. (70 g)
• Sugar - 1 tbsp. with a slide
• Salt - 1 tsp. with a slide
• Garlic - 3-4 cloves
• Broth or water
• Oil for frying - 2-3 tbsp.
• Spices - to taste

Soak the beans in cold water for a day.

It is better to put it in the refrigerator, since even imperceptible souring will have a bad effect on the beans during cooking - they will become tougher.

Change the water and cook the beans until fully cooked. Do not add salt.

The time depends on the variety. It is convenient to do this in a slow cooker on the “Stew” program.

I prepare beans for future use by freezing them ready-made, so the dry weight is approximate.

I boil a kilogram at once, put it in bags and use it in salads, soups, etc.

Chop the onion and fry in oil until lightly browned.

Add carrots and fry a little too.

Add a little water or broth and cook until the vegetables are completely soft.

Add tomato paste, sugar and salt, spices to taste.

Mash a couple of tablespoons of beans.

Place the rest of the beans in the sauce.

Add the water in which the beans or broth were cooked so that the liquid is level with the beans.

Add mashed beans - they will add thickness to the sauce.

Bring to a boil and cook for 5 minutes.

At the end, add the garlic passed through a press or chopped and turn off the stove.

Serve warm or chilled as an appetizer, side dish or vegetarian main course.

Bon appetit!

Recipe 3: beans in tomato sauce for the winter (step-by-step photos)

I suggest preserving this much-needed preparation for the winter. Beans in tomato are a delicious preserve that can be used as a side dish. The preparation can be used for preparing first and second courses, stews or salads. It often happens that you forget to soak the beans before cooking, in this case, our preparation will be just a godsend. If you want to get beans in a tomato for the winter, just like in the store, use our recipe.

• beans 800 g,
• water 800 g,
• sugar 1.5 tbsp,
• salt 0.75 tbsp,
• tomato paste 250 g,
• ground black pepper to taste.

Any variety is suitable for canning. The cooking time depends on the type and size of beans. The larger the beans, the longer it will take to cook the beans. It is highly advisable to rinse the beans well and soak them in cold water overnight. During this time, it will swell well and the cooking time will decrease significantly.

Afterwards, place the beans in a cooking pot. Pour in enough water. Send it to the fire. Cook for about one hour.

While the beans are on the stove, prepare the sauce. Add good quality tomato paste to a convenient deep container. Pour water at room temperature.

Stir until a smooth tomato liquid forms. Add salt, sugar, ground black pepper. Stir until sugar and salt dissolve.

When the beans are half cooked, place them in a colander. Transfer to a cooking pot. Pour in the prepared tomato sauce. Stir and put on fire. As soon as the beans boil, reduce the heat to low and cook, stirring occasionally with a wooden spatula, for about 1-1.5 hours, until fully cooked. Once the beans are soft, it’s time to seal them.

To do this, you will need clean and dry jars with lids. Rinse the container well first. Sterilize over steam, in the oven or microwave. Boil the lids in a separate saucepan for 8-10 minutes. Place the beans in hot jars along with the remaining sauce. Seal the jars tightly with lids. Turn over and wrap well. Leave in this position until they cool completely. It may also happen that the sauce will evaporate enough and there will not be enough of it. In this case, boil in a saucepan the approximate amount of water that is missing in the jar. Add a little tomato paste to boiling water. Stir and boil. Pour sauce into jars and seal.

The beans in the tomato are ready for the winter.

Recipe 4: white beans in tomato, prepared for the winter

Homemade vegetable preparations are always a hit during the cold season. By cooking beans in a tomato for the winter, you will get a wonderful snack. In the future, it can be included in salads, first and second courses. The simple recipes collected on this page will be useful to experienced and novice cooks.

The wonderful taste of this dish will cheer up even the coldest and gloomiest evening. You will see this when you serve the appetizer with crispy toast and hot tea.

• dry white beans – one kilogram;
• fresh tomatoes – three kilograms;
• black peppercorns - teaspoon;
• bay leaf - two or three pieces;
• chili pepper (you can do without it) - half a pod;
• salt - tablespoon;
• sugar - two spoons.

First, you need to sort out the beans, rinse them well and put them in a deep bowl. After this, fill it with warm water and leave it alone for several hours.

Next, move on to the tomatoes. Remove the stems and make slits in the skin. Place the tomatoes in boiling water for ten seconds, then carefully remove them with a slotted spoon. Remove the skin and grind the pulp through a meat grinder.

Place the vegetable puree in a large saucepan, add salt, seasonings and sugar.

Cook it over low heat for half an hour, then add the beans and cook the dish until the beans are ready.

How to cover beans and tomatoes for the winter? For this you will need half-liter jars and tin lids. The dishes should be washed well in running water and sterilized. Place the finished beans in jars up to the hangers and roll them up using a key. You can first add one tablespoon of 9% vinegar to each serving. Be sure to turn the jars upside down, cover them with a blanket, and leave them at room temperature overnight.

In a couple of days, the beans and tomatoes will be ready for the winter. At any time you can use it to prepare soups, side dishes or snacks.

Recipe 5: white beans in tomato sauce with vinegar for the winter

Homemade beans in tomato sauce for the winter taste the same as store-bought ones; many people like delicious tomato sauce; you can pour it over pasta, buckwheat, and soak black bread in it. Canned beans will also be relevant for preparing salads; you can take them with you on a picnic, or put them on a business trip for your husband, because the beans themselves are very nutritious, and in tomato sauce they are very tasty and not at all bland.

• white beans – 1 kg;
• fresh tomatoes – 1.5-2 kg;
• table salt – 1.5 level tablespoons (45 grams);
• sugar – 5 level tablespoons (150 grams);
• vinegar 9% – 3 tablespoons;
• vegetable oil - 3 tablespoons;
• ground black pepper – 1⁄2 teaspoon;
• hot capsicum and garlic - optional.

Pour cold water over the beans and leave overnight (ideal). If time is pressing, you can boil the beans for 60-90 minutes before using them in the preparation.

Since we are cooking legumes in a tomato, we will prepare the juice. There are three options for preparing the filling. The first is to remove the skin from each tomato. This is easy to do by making a cross cut on each and then pouring boiling water over it. Grind the peeled tomatoes in a convenient way (meat grinder, grater, blender).

The second way is to chop the tomatoes in a convenient way, and then grind the mass through a sieve to remove the peel and some of the seeds. We also used this method. It took 20 minutes from start to finish. I like this option the most, because... The consistency of the product is like that of delicious store-bought beans in tomato sauce. In fact, most often tomato sauce is prepared without seeds and peel.

The last option is to run the tomatoes through a juicer. This is the easiest way.

This is the pure tomato juice we get. It needs to be boiled for 10 minutes, skimming off the foam.

Place the prepared beans in the tomato. We use white beans; they will cook faster than red beans. For red beans, you may need more tomato because... After cooking, its quantity will decrease.

Add salt, without it the taste of canned beans will be bland.

Add sugar, it is also necessary, especially for tomatoes.

Add vegetable oil. It is needed for a more delicate taste. Take refined, odorless sunflower oil. You can also use olive or corn oil.

We add the vinegar last, some people add it at the very end, but in this recipe it is added right away. Now you can cook the beans. As soon as it boils, reduce the heat and set aside for 20 minutes. As I already said, red beans take longer to cook. During the cooking process, the tomato sauce will become thicker; if you do not have enough liquid, you can add a little more tomato juice.

While the beans are cooking, prepare jars no larger than half a liter. Wash cans with baking soda or dish detergent. Rinse them well. Now they need to be sterilized. We suggest doing this in the microwave. Pour 100 ml of water into each jar. Place the jars in the microwave, select maximum power, time 5 minutes. Afterwards, the water from the cans must be drained. The lids must be boiled for 3-5 minutes.

We put the hot beans in the tomato into sterile jars and immediately roll them up with lids or screw them on.

Be sure to wrap the jars until they cool completely. This procedure is necessary for additional sterilization.

Keep the finished preserves in a visible place for a couple of days to make sure that the lids do not leak and the fermentation process has not begun (blowing of the lids). Afterwards, you can safely store cans of canned beans in a cool, dark place. You need to take out the workpiece in case of emergency preparation of dinner or lunch.

Also, beans in tomatoes for the winter will be very relevant when preparing various salads; some mayonnaise salads include canned beans and you will agree that it is better and healthier to use homemade preparations than store-bought ones. Beans can also be added when making vinaigrettes.

Recipe 6, step by step: canned beans in tomato sauce

This recipe is universal, since canned beans can serve as an appetizer, as well as as a separate dish or addition to borscht, soups or stews. The most important thing is that the dish is prepared quickly and simply. The ingredients are for a half-liter jar and will take 50 minutes to prepare.

• beans - 350 gr
• tomato paste - 200 ml
• black peppercorns - 3 pcs
• bay leaf - 2 pcs
• salt - 0.5 tsp.
• sugar - 1 tsp.

Use green beans to make this recipe. It can be either red or white. The grains should be smooth, shiny, without stains or damage. After purchasing, carefully sort the beans and remove excess. Before you start cooking, cover the beans with water and leave for 10 hours. It is best to do this at night. In the morning you will be able to begin further stages of work.

In the morning, change the water, recheck all the beans and soak them in cold water for another 5 minutes.

Place the soaked beans into the pan. Pour in enough water to lightly cover the grains and place the pan on the heat. As soon as the water starts to boil, add sugar, salt, pepper, bay leaf and stir. Wait 20 minutes and turn off.

Heat the tomato sauce in a separate pan. It is advisable that it be homemade. If not, quickly prepare it using tomatoes and a blender. Boil the tomato paste for 10 minutes and be sure to add some spices.

Combine the beans with tomato paste, stir, taste and add spices if necessary. Cook everything together for 7-10 minutes.

Sterilize the jar and metal lid in advance. While the snack is hot, pour it into a jar and seal it. Turn the glass container with ready-made beans in tomato sauce upside down, place it on the floor and cover it with a warm blanket. Do not touch the jar for 24 hours. Then store the preparation in a cool pantry or refrigerator, and in winter open it and enjoy a great snack.

Recipe 7: beans with bell peppers in tomato sauce

The big advantage of beans canned in tomato sauce is that, as a stand-alone snack, they are very filling. Roughly speaking, you can easily eat a few spoons of snacks with bread, and the feeling of hunger will leave you for several hours. In addition, this product contains quite a few calories, so even those who carefully monitor their figure can treat themselves to it.

The tomatoes that are part of the dish can be replaced with ready-made tomato paste, if you have one. However, if you are going to use store-bought pasta, it is best not to do so as the flavor may not be suitable for canned beans. Tomato sauce should not be sour, so use fresh tomatoes instead of store-bought paste.

To prepare beans canned in tomato sauce for the winter at home, take note of our step-by-step recipe with photo tips. It will help you quickly navigate the cooking process and make it as simple as possible.

• dry beans - 3 cups
• tomatoes - 1.5 kg
• carrots - 300 gr
• onions - 500 gr
• sweet bell pepper – 1 kg
• vegetable oil - 1 cup
• granulated sugar - 200 gr
• salt - 2 tbsp.
• vinegar 9% – 35 g

Prepare the required amount of ingredients and then start peeling them. Peel the carrots and onions first, placing them in a separate container.

Then you should get a meat grinder or blender to chop the onions and carrots. Having done this, transfer the resulting mixture to the bottom of a deep pan, where you should also add a little vegetable oil. Place the pan on the stove and cook the mixture for ten minutes.

Take a red bell pepper, rinse it in running water, remove the seeds and also grind it into a puree, adding it to the pan with the carrots and onions. After adding the pepper mixture to the pan, the sauce needs to be simmered for about ten minutes.

Next you need to chop the tomatoes, after washing them and grinding them into puree using a blender. The resulting mixture must also be added to the pan with the rest of the products and cooked for another five minutes. Also add salt and sugar to the mixture, mix it thoroughly and turn off the heat.

First, rinse the beans thoroughly in a colander, and then soak the beans for six hours in cold water. It is best to do this at night, so that by morning the beans are ready for further action. After the beans have steeped, you need to drain the water and add new water, sending the beans to cook until boiling for ten minutes.

Pour the already boiled beans into the vegetable mixture and boil for another ten minutes, after which you can pour the finished mixture into jars and roll up the lids. The beans canned in tomato sauce are ready! You can store it for the winter in the cellar or refrigerator.

Recipe 8, simple: green beans in tomato sauce for the winter

Beans in tomato sauce for the winter, the recipe for which is offered to your attention today, can be used both cold and hot. Goes great with toast and can be a side dish for fish or chicken. This is a very simple recipe that won't take much time.

• beans - 300 gr.;
• carrots - 1 pc.;
• tomato - 3 pcs.;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• garlic-2 cloves;
• vinegar-1 tsp.

We cut the green beans into small pieces, and disassemble the yellow ones, since we only need the grains from them. It should be soaked for several hours first so that it can cook faster later. You need to cook it until completely cooked.

Peel onions, carrots and garlic. Cut the onion into small cubes, carrots into slices, and the last ingredient into small pieces.

Place the frying pan on the stove and pour in a little vegetable oil. Once the pan is hot, add the onion. And fry it until golden brown. Therefore, you should stir constantly to avoid burning.

Then add carrots and garlic. We continue stirring.

At the same time, you need to make the paste. To do this, lightly cut the tomatoes and place them in boiling water for a few minutes. Thanks to this method, we will quickly remove the skin from the tomatoes. After that, beat them in a blender until smooth.

Take bell pepper. We cut it open and take out all the seeds. Then wash under running water and cut into small cubes.

Pour our tomato paste over the vegetables that we are frying in a frying pan. Mix all the ingredients.

Add bell pepper. Now add salt and pepper to taste. There are no specific proportions here, since everyone likes dishes that taste different. You need to simmer until the vegetables are completely cooked.

When all the components are cooked and stewed, they need to be put into a jar. All ingredients are designed for 0.5 liter container. After it is washed, you can put all the vegetables in it. You need to lay it out in layers. First comes the beans, and then the tomato, then the beans again, etc. At the very end, add vinegar.

Now it should be sterilized. To do this, put a pan with a small amount of water and put a jar. Water should cover 2/3 of the jar. Sterilization lasts 40 minutes. Then we take it out and preserve it. According to tradition, we turn our jar over and send it to a warm place under a blanket. A few days later we take it to the pantry. In winter, we open beans in tomato sauce and enjoy a delicious dish. Bon appetit!

Recipe 9: beans in tomato sauce - preparation for the winter

This recipe for canning beans in tomato sauce is very simple. In addition, beans, like many legumes, are very healthy. It is indispensable for vegetarians because it contains a lot of protein. Of course, beans cannot completely replace meat. But still, it contains many vitamins necessary for our body.

• Beans 500 g
• Onion 500 g
• Citric acid 1 tsp.
• Bell pepper 750 g
• Carrots 500 g
• Water 1 l
• Oil (vegetable) 200 ml
• Tomato paste 250 g
• Sugar 0.5 tbsp.
• Salt 1.5 tbsp. l.
• Black pepper 1 tsp.
• Coriander 2 tsp.

Soak the beans for 12 hours. This is necessary so that the beans swell and cook as quickly as possible. Otherwise you will have to cook it for more than one hour.

After 12 hours, drain the beans, rinse them and start cooking. You need to cook the beans until tender, then drain the water again and start processing other vegetables.

Peel the carrots and onions and remove the core from the bell pepper. Then cut the peppers and onions into cubes, and grate the carrots. Add the chopped vegetables to the beans and mix thoroughly.

If you don't like bell pepper, you don't have to add it. And for piquancy, take a few cloves of garlic. It can be grated or finely chopped.

Add also water and tomato paste and start stewing the vegetables.

After some time, add sugar, salt and vegetable oil. Stir and simmer for about 40-45 minutes.

If you like greens, add them at this stage. Finely chop the parsley or dill, add to the vegetables and stir.

5-10 minutes before the end of cooking, add citric acid and seasonings. Stir again and cook for the remaining time.

Place hot beans in sterile jars and roll up.

Recipe 10: Beans with pepper and garlic in tomato sauce

This preparation for the winter fits perfectly into a lot of recipes; it can be added to first courses - aromatic soups, vegetable or cooked in meat broth, borscht. You can cook meat stewed with onions, and at the end add a jar of these beans. Even when there is absolutely no time to cook, a jar of beans can serve as an independent full-fledged dish that can be served with fresh pita bread or mantakash.

• beans – 1.3 cups,
• cream tomatoes – 600-750 g,
• sweet pepper – 280 g,
• hot pepper – ¼ part,
• onions – 120 g, carrots – 90 g,
• parsley - to taste,
• vegetable oil – 70-80 ml,
• fruit vinegar – 30 ml,
• garlic – 5-6 cloves,
• sea ​​salt – 7 g, sugar – 30 g,
• herbs/spices - to taste.

Soak the beans the night before in cool water. Overnight will be enough for the beans to swell and become saturated with moisture.

In the morning, pour the beans into a saucepan, fill with clean water, cook until tender, drain off the excess liquid, and set the beans aside for a while.

We prepare the vegetables for the sauce - peel the onion, chop it randomly, do the same with the garlic, wash and dry the tomatoes, cut it into several parts, peel the sweet pepper from the seed box, cut it randomly. If desired, we add carrots to our preparation, we do it to taste, you can do without it. Rub carrots with medium shavings, fry separately, set aside, add them at the very end.

Now we put everything into a blender bowl, add hot pepper to taste, and you can also add a little herbs to taste. Grind all the ingredients for a few minutes.

Pour the prepared tomato puree into a saucepan, immediately add vegetable oil, spices, sea salt and sugar. Boil for 7-8 minutes over high heat.

Now it’s time for the beans, put them in the sauce, mix and put them on the top heat again, cook for exactly ten minutes. At the end, add the fried carrots and fruit vinegar.